Description
This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy side dish that captures all the flavors of traditional elote (Mexican street corn) in an easy-to-eat salad form. Perfect for summer cookouts, potlucks, or as a topping for tacos!
Ingredients
Units
Scale
- 4 cups corn (about 5 ears, grilled or pan-roasted)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 jalapeño, finely diced (optional for heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice (about 1/2 lime)
- 1 teaspoon hot sauce (optional)
Instructions
- Prepare the corn: If using fresh corn, grill or pan-roast it until slightly charred, then cut it off the cob. If using frozen corn, cook in a skillet until golden brown.
- Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine ingredients: Add the charred corn, red onion, jalapeño, and half of the cotija cheese to the bowl and toss to combine.
- Finish with toppings: Stir in fresh cilantro and hot sauce if using. Sprinkle the remaining cotija cheese on top.
- Serve: Enjoy warm, at room temperature, or chilled
Notes
- Substitutions: Greek yogurt can replace sour cream for a lighter version.
- Make it spicier: Add extra jalapeño or a pinch of cayenne.
- Storage: Store leftovers in an airtight container for up to 3 days.